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May 2018

Mexican Recipes

Eggs Recipes

Conchas Coiled Sweet Rolls

Conchas Coiled Sweet Rolls Recipe
3 1/2 c Flour (More If Necessary) 1/4 c Sugar 1 ts Salt 1 pk Dry Yeast Butter Or Margarine Soft...

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Carolina Roast Venison Recipe

Carolina Roast Venison recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Carolina Roast Venison recipe  PDF


1 tb Salt
5 lb Venison roast
2 tb Vinegar
1 Onion chopped
1/4 cup Barbecue sauce see below SAUCE 1
tablespoon Pepper 1/4 cup Vinegar 1 tablespoon Salt 1/4 cup Water 1 small Bo dry mustard 1 Stick butter/margarine 1/4 cup Sugar For sauce: Mi dry ingredients. Add vinegar, water and mi . Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T. vinegar and 1 T. salt for 4 5 hours. REmove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. oven the first hour then lower heat to 275 deg. for an additional 3 hours. Baste often with sauce and juices from roast. Recipe By : From: Western Me ican Cookbook

Carolina Roast Venison recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
780 people have voted
Last Reviewed on 2018-05-27



Sunday, May 27 2018 Download & Print Carolina Roast Venison recipe  PDF   Mexican recipes RSS   New

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Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint of heart Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries ...

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